Ingredients
3 ounces fresh basil leaves (approximately 2 1/4 cups)
3 ounces fresh spinach leaves, stems removed (approximately 3 cups)
leaves from 6 sprigs of Italian, flat-leaf parsley
1/4 cup chopped walnuts
1/4 teaspoon fine sea salt
1/4 teaspoon coarse ground black pepper
1/4 cup low sodium chicken or vegetable cooking stock or broth
3 - 4 tablespoons extra virgin olive oil
3 - 4 tablespoons freshly grated parmesan cheese (optional)

Directions

Wash and drain the basil, spinach and parsley leaves, then wrap in a clean kitchen towel to absorb any excess moisture. Set aside.
Place the walnuts in the bowl of a food processor and pulse until finely ground. Add the drained basil, spinach and parsley leaves and the salt and pepper, and process until finely chopped.
Pour the chicken or vegetable cooking stock and 3 tablespoons olive oil over the chopped leaves and pulse until blended and the mixture is becoming a smooth, somewhat thin, paste. If the mixture seems a bit too dry, add the additional tablespoon of olive oil to achieve a smoother texture.
If you plan to use your fresh pesto within 2 - 3 days, add 3 - 4 tablespoons of freshly grated parmesan cheese to achieve a creamy consistency.  However, if you plan to freeze your pesto, do not add the parmesan cheese to the mixture prior to freezing.
(Makes approximately 10 ounces of pesto)

To create Pesto Sauce for 4 servings of pasta:
4 tablespoons pesto sauce
3 tablespoons freshly grated parmesan cheese
3 tablespoons whole or 2% milk or water remaining after cooking pasta (pasta water)

Blend the pesto sauce, parmesan cheese and milk or pasta water in a large skillet over low heat. Stir in cooked, drained pasta and toss to blend with the pesto sauce mixture.
Garnish with additional freshly grated parmesan cheese and serve immediately. 

Check out our friend Ninevah in the August Issue of O. Henry Magazine (page 66)